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Salsa for Canning

20160917_182922_hdrSalsa made from vine-ripened, sun-bathed tomatoes can not be beat.  It’s the taste of summer in a jar.  It’s entirely possible to make your whole salsa from vegetables grown right in your own backyard.  Everyone has their own favorite salsa – here is ours.  It’s a mild salsa.  My husband likes it smooth, so he will puree it with an immersion blender before he eats it.  We also like to add a chunk of cream cheese to the salsa bowl to scrape our tortilla chips on as we pile salsa on our chips.


  • 10c tomatoes peeled, cored, diced
  • 1-2 white onions, diced
  • 1 jalepeno, seeds removed if desired
  • 4 garlic cloves, minced
  • 1/2 c vinegar
  • 2tb lime juice
  • 2tb fresh cilantro
  • 2ts salt


  1. Combine the above ingredients and bring to a boil.
  2. Simmer 15 minutes.
  3. Ladle hot salsa into jars leaving 1/2 inch headspace and process in a boiling water bath for 15 minutes.
  4. Remove jars onto a towel and let them sit to seal, undisturbed, for 24 hrs.

This makes 5 pints.

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